Chef Anne de Bonrepos

17/04/2023

16/08/2021

https://www.cnn.com/videos/tv/2021/08/15/exp-gps-0815-mahbouba-seraj-kabul-taliban-women.cnn

Afghan women's rights activist Mahbouba Seraj and Fareed lay out what the future could hold for Afghan women as the Taliban take over her country again.

03/08/2021

03/08/2021

21/06/2020

Thank you, Check Cocker !! Hope you are doing well.

26/05/2020

"La Croix de Malte".
Special Caramelized Granny Smith Apple Tart in Puff Pastry.
Served with a lightly sweet Creme Fraiche with a touch of Bourbon Vanilla.
Specially created by Chef Anne de Bonrepos for Baroness Scicluna a.k.a. Christiane Ramsay of Palazzo Parisio in Naxxar, Malta.

22/02/2020

29/09/2019

CHEF ANNE DE BONREPOS·SUNDAY,

I graduated from Le Cordon Bleu in 2013, following the completion of my externship at the Los Angeles Times Test Kitchen.
Having an eclectic background has given me a wealth of knowledge in different international cuisines. My mother was French and taught me all the basics of fine cuisine and culinary arts, presentations of the various courses, shopping for the choicest meats and freshest produce, kitchen organization and time management, as well as table presentations and floral arrangements.
Living and traveling to various parts of the world, exposed me to many different cultures and their cuisines. As diplomats, my parents entertained considerably, they had a full staff in the countries we lived in, including Chefs who taught me their respective traditional culinary arts. Exposures to these very unique lifestyles permitted me to learn at a young age how ‘one should be served’. In view of the fact that I have been in this position; consider this an asset, and pride myself not only as a professional but someone who is able to satisfy the culinary and etiquette/protocol requirements of my Clients.
French and Italian cuisine are my specialties, however I am very knowledgeable of American and South American cuisine, principally of the Andes region: Chile, Ecuador and Peru and various Afghan and Thai dishes. Suggestions are always welcome as are new recipes. If you are fond of delicious and uniquely flavored ice creams and pastries, I would be delighted to prepare them for you.
I have worked both, as a private and personal chef. I tend a clean, organized and efficient kitchen. Being passionate about cooking and very detail-oriented, I assure, that the presentation is esthetically pleasing to the eye as well as a healthy and delectable cuisine.

ANNE de BONREPOS
Tel: 310-413-4084
[email protected]

SUMMARY OF QUALIFICATIONS:
Le Cordon Bleu College of Culinary Arts Diploma.
Experienced with international cuisines.
Fluent in French, English, Italian and Spanish.
Creative background in the Arts.
Well-travelled and knowledgeable of international cuisines.
Serv-Safe Certified

OBJECTIVE:
To work as a Personal and /or Private Chef or Catering.
To use my culinary skills, experience and knowledge of international cuisines in a venue where they might best be used.

PROFESSIONAL EXPERIENCE:

LE CORDON BLEU College of Culinary Arts - Los Angeles, California
Completion of Culinary Arts Program.
Certified as a Professional Food Manager. (Safe Serv Certificate)
Iron Toque.
Le Cordon Bleu President's List
Volunteering for several events in and out of school.
Master Chefs Culinary Classes. - Assistant
Chef Yee events.
Chef Joachim Splichal for the Santa Anita Breeders' Cup at the Huntington Library.
Tutoring students of Le Cordon Bleu in French Culinary Terminology, Recipes, Costing, and Testing.
Externship at the Los Angeles Times Test Kitchen.
Food Network “CHOPPED” - Assisting in back of the house.

ANNE ALBRIGHT de BONREPOS Haute Couture Millinery – Beverly Hills, Palm Desert, Milan and Paris.
Owner, Designer and Milliner of Haute Couture Hats and Gloves. Oversee all aspects of the business and production, as well as personally designing the hats and gloves. Supervised all production stages, which consist of buying material, pattern creation, material cutting, wiring, sewing, and embellishing of all the hats and accessories. In addition, coordinated and managed fashion shows, public relations, marketing and advertising, and the website.

AA de B CATERING - Los Angeles and Laguna Beach - 2001 to Present
Owned and operated a private catering and personal chef service. Responsible for all culinary organization, budget and management, inventory and purchases, party planning and special events. Supervised staff, created menus, garde-manger, formal and special occasion table settings, and flower arrangements.

GALERIE de FRANCE ANTIQUES - Los Angeles, California - 1999 to 2000
Director of Sales, Promotions and Public Relations. Responsible for managing a $2,000,000 inventory of 16th Century to Art Deco antiques and objects d’art. Worked closely with interior designers, architects and private clients.

PALAZZO PARISIO - Naxxar, Malta - 1998 to 1999
Estate Manager and Public Relations for a family-owned 19th Century Palace and Personal Assistant to the Baroness of Tabria. Responsible for all promotional activities and public relations for the Palazzo and the Family. Organized all public functions and supervised a permanent staff of nine, as well as maintenance, security and outside vendors. Created promotional opportunities and cooperative arrangements with hotels, tour operators, and private clients.

COFINANCE & CO. - Rome, Italy - 1996 to 1998
Public Relations and Personal Assistant to the President. Organized corporate presentations, seminars, and other functions with high-ranking officials in Europe, the United States and Middle East for this Italian financial investment firm. Directed all international protocol, served as a language interpreter, and entrusted with all confidential matters.

CORNUCOPIA LTD. - Laguna Beach, California - 1993 to 1996
Owner and Executive Chef of catering company. Organized and catered fundraising and special events for the Orange County Performing Arts Center Guilds, Opera Pacific Guilds and private clients in Los Angeles and Orange County.

GEWECO SRL. and ARREDO URBANO - Rome, Italy - 1987 to 1991
Director of International Public Relations for urban design and engineering firm. Served as a liaison between the United States government and corporate officials and the Italian Special Forces automotive project. In charge of all translations for confidential ballistic tests and reports. Organized international conferences and conventions in Europe.

THE ANIMAL BALL - New York City, New York. 1978 to 1980
Owner and Designer of a felt toy company. Hand made wool felt animal toys. Sold the first collection to F.A.O Schwartz, toy stores, children’s boutiques and private clients.

DARULAMAN EQUESTRIAN CLUB - Kabul, Afghanistan - 1974-1976
Manager and Riding Instructor at private riding club. Served as Administrator and Supervisor for a staff of four permanent employees and sixteen horses. Responsible for payroll, supplies and maintenance of the facilities and club membership. Purchased horses for the Club and individual members. Organized various equestrian events. Equitation and Jumping Instructor to students 3 yrs. to 71 yrs.

EDUCATION:

Le Cordon Bleu College of Culinary Arts - Los Angeles, California
American College in Paris - Paris, France
Languages (French and Spanish), Literature, History, Art, Art History, Commercial Design, and Interior Design

SPECIAL SKILLS:

International Business and Social Etiquette
Diplomatic Protocol

LANGUAGES: Fluent in English, French, Italian and Spanish

Private and Personal Chef
Le Cordon Bleu
International Cuisines
30 years experience

18/07/2019

As promised, here is the Menu for one of my Clients:
MENU

ENTRÉE:

- Fresh Fennel and Radish Salad with a Limonette, garnished with Fresh Sliced Spring Onions and Fresh Parsley Dust.

- Fresh Orange Cauliflower with a Vinaigrette, garnished with Fresh Parsley and Garden Chives.

MAIN COURSE

- Plump Chicken Legs in White Wine Demi-Glace.

- Sautéed Yukon Gold Potatoes and Purple Inca Potatoes, sautéed in Clarified Butter, garnished with Sweet Golden Garlic Nuggets and Fresh Chopped Parsley.

DESSERT : Desserts can be done as individual servings or served as a whole dessert.

- Pavlova I:
This dessert is deliciously decadent. Light and airy Meringues with either a Lemon, Vanilla Gelato or Strawberry Mint Sorbet, Fresh Strawberries, Fresh Blueberries and Fresh Raspberries, garnished with chopped Pistachios and a Chocolate Mint Leaf.

- Pavlova II:
This dessert is the classic one. Light and airy Meringues with Madagascar Vanilla infused Whipped Cream, Fresh Strawberries and chopped Pistachios. Strawberry Coulis is optional.

- Pavlova III:
This dessert can also be made with Tropical Fruits such as Fresh Mango and Passion Fruit. The filling is a Coconut and Lime Gelato. Garnished with Toasted Coconut

- Gelati:
“Put the Lime in the Coconut”: Coconut and Lime Gelato
“Tropical Breeze”: Mango and Passion Fruit Sorbet.
“Monkey Business”: Banana Gelato and Toasted Walnuts
“ Strawberry Mint Forever”: Strawberry Sorbet with Fresh Mint.

“ Caprese con Gelato al Mandarino Cinese”: Chocolate Almond Cake served with a Candied Kumquat Gelato and garnished with a Chocolate Kumquat Leaf

17/07/2019

I made a Kumquat Gelato.........takes time BUT.....soooo goooooood !!!
(Picture shall follow)
Making Coconut and Lime Gelato....one of my favorites.
Will be posting the Menu which I am catering this Sunday.

17/07/2019

Hello !
I apologize for not being more present but, I have been rather busy and not had much time to update all of you.
First of all, thank you for your 'Likes' and your comments. I want you to know that I am always available if you need some information or advice on anything Culinary which includes Patisserie and Confiserie. Bon Appetit !!! Chef Anne

23/06/2019

26/07/2018

I know this should be mainly about FOOD AND MORE FOOD, RECIPES, ETC.... BUT...........................I also want people to be informed and therefore, from time to time, put this posts up.

Boycotting all their products from now on,

https://www.nestle.com/aboutus/overview/ourbrands

You probably eat Nestlé food/beverage products even if it doesn’t say Nestlé on the package. Look through our portfolio of brands by category here.

23/10/2017

Making some very delicious 'AUSHAK'........ An Afghan Ravioli filled with Leeks and covered in a Spicy Meat and Tomato Sauce with lots of delectable Spices and Herbs such as Ground Cumin and Seeds, Garam Masala, Sumac, Coriander, Fresh CIlantro, covered with Whole Milk Yoghurt and Dried Mint as a garnish, adding to the whole palatable experience as well !!!
Will post photos once plated.

28/04/2017